Vegan pumpkin pancakes

Ingredients for 2 servings:

• 150 g flour
• 150 g pumpkin puree (Hokkaido puree)
• 1 tbsp baking powder
• 1 tbsp cinnamon
• 1 pinch of salt
• 200 g soy milk (soy drink) or other plant-based drink
• 2 tbsp oil
• 1 tbsp vinegar
• 3 tbsp agave syrup or maple syrup
• Oil for the pan

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Pancakes with Hokkaido batter

This pumpkin puree is made from cooked Hokkaido pumpkin, so it’s a great way to use up leftovers. Mix the dry ingredients in a bowl. Add the wet ingredients to the dry ingredients and mix well. Let the batter rest for about 10 minutes. Heat a little oil in a non-stick pan. Pour the batter into the pan in batches and cook the pancakes over medium heat for about 1-2 minutes on each side until golden brown. Garnish with syrup, chocolate sauce, or powdered sugar, if desired. If you’re serving the pancakes as a side dish to a savory meal, omit the agave syrup or use just 1 tablespoon.